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Saturday, March 26, 2011

Tender Wild Mango (Whole) Pickle (Kadu Mavina Midi Uppinakayi) | ಕಾಡು ಮಾವಿನ ಮಿಡಿ ಉಪ್ಪಿನಕಾಯಿ | No Oil , No Preservative

A relish consisting of tender wild Mangoes preserved in Red Chilly masala

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):
5 Kgs Tender Wild Mango  |  ಕಾಡು ಮಾವಿನ ಮಿಡಿ
8 cups Crystal (Rock) Salt (4 cups for Salt Solution (Water))  |  ಕಲ್ಲು ಉಪ್ಪು
1/2 Kg Mustard seeds  |  ಸಾಸಿವೆ
1/2 Kg Red Chilly (Preferred: Harekala Chilly) |  ಕೆಂಪು ಒಣ ಮೆಣಸು (ಆದ್ಯತೆ: ಹರೇಕಳ ಮೆಣಸು)
5 - 6 inch sized dried Turmeric pieces  |  ಒಣಗಿದ ಅರಶಿನ
2  Ltr Water  |  ನೀರು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Clean and wipe the raw mangoes using a clean cotton cloth. Separate the mangoes from its stem as shown in the picture below. (By keeping 1/2 inch stem)

Put around 50 cleaned raw mangoes in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1/2 cup of salt. Similarly repeat this step for remaining mangoes.

Place 2-3 heavy stones(cleanly washed and dried) on top of the raw mangoes inside the jar and cover the lid properly.

Keep it for about 8-10 days. Once in a day mix them well, place the stone and cover the lid properly. Remove the mangoes from salt water and keep them aside for about 6-7 hrs by spreading it in a clean cotton cloth.

Wash the red chillies and sun dry it for about 5-6 days.

Wash the mustard seeds and sun dry it for about 5-6 days.

Preparing Salt Solution, add 2 litres of water, 4 cups of crystal salt in a vessel and bring it to boil. Keep it aside until it comes to room temperature and separate the sediment.

Put red chillies, mustard seeds, turmeric in a mixer and powder it. Add this powder, sufficient amount of prepared salt solution and grind them into smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 10 cups of ground masala)

Put around 6-8 cups of this ground masala to a vessel, add the brined mangoes and mix them well. Adjust the salt solution & masala according to your taste.Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, place one clean cotton cloth and cover the lid tightly. Cover the lid with another cotton cloth and tie it with a thread. Put this in a plastic cover and place it in dry place. This can be used after 1-2 months. It goes well with rice, dosas, etc.

Tips (ಸಲಹೆ):
 * Clean & moisture free hands | spoons | vessels should be used throughout the process otherwise it will be spoilt very soon
 * All the varieties of wild mangoes are not suitable for this pickle. Use small sized, fresh wild mangoes 
 * Harekala varieties of Red Chillies are best suited for this recipe
 * Use small Mustard seeds and Crystal (Rock) Salt for best results
 * If we use the Mango infused (brine) water, the pickle masala will change it's color later & it will be more acidic
 * Store it in an airtight container, in a dry place
 * Whole pickle (Midi Uppinakayi) can be kept outside for many years without adding any preservative or refrigeration
 * Whole Pickle should be used after 2-3 months. Cut Pickle can be used instantly & it's shelf time is less
 * ಉಪ್ಪಿನಕಾಯಿ ಮಾಡುವಾಗ ಯಾವುದೇ ಕಾರಣಕ್ಕೂ ಒದ್ದೆ ಕೈ | ಸೌಟು | ಪಾತ್ರೆಗಳನ್ನು ಬಳಸಬೇಡಿ. ಬಳಸಿದರೆ ಉಪ್ಪಿನಕಾಯಿಯು ಬೇಗನೆ ಹಾಳಾಗುತ್ತದೆ
 * ಎಲ್ಲಾ ಜಾತಿಯ ಕಾಡು ಮಾವಿನ ಮಿಡಿಯು ಉಪ್ಪಿನಕಾಯಿಗೆ ಸೂಕ್ತವಾಗಿರುವುದಿಲ್ಲ. ಆಗ ತಾನೇ ಮರದಿಂದ ತೆಗೆದ ಸೊನೆ ಇರುವ ಸಣ್ಣ ಸಣ್ಣ ಮಾವಿನ ಮಿಡಿಗಳು ಹೆಚ್ಚು ರುಚಿ
 * ಈ ಉಪ್ಪಿನಕಾಯಿಗೆ ಹರೇಕಳ ಜಾತಿಯ ಕೆಂಪು ಒಣ ಮೆಣಸು ಹೆಚ್ಚು ಸೂಕ್ತವಾದದ್ದು
 * ಸಣ್ಣ ಸಾಸಿವೆ ಹಾಗು ಕಲ್ಲು ಉಪ್ಪನ್ನು ಬಳಸಿ
 * ಉಪ್ಪಿನಲ್ಲಿ ಹಾಕಿದ ಮಾವಿನಕಾಯಿಯ ನೀರನ್ನು ಉಪ್ಪಿನಕಾಯಿಗೆ ಬಳಸಿದರೆ, ಮಸಾಲೆಯು ಬೇಗನೆ ಕಪ್ಪಗಾಗುತ್ತದೆ ಹಾಗು ಮಸಾಲೆಯು ಹೆಚ್ಚು ಆಮ್ಲೀಯವಾಗಿರುತ್ತದೆ
 * ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಗಾಳಿಯಾಡದ ಡಬ್ಬದಲ್ಲಿ ಹಾಕಿ, ಒಣಗಿರುವ ಜಾಗದಲ್ಲಿ ತೆಗೆದಿಡಿ
 * ಮಿಡಿ ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಸಂರಕ್ಷಕಗಳನ್ನು ಬಳಸದೆ ಹಾಗೆ ಹೊರಗಡೆ ಇಟ್ಟು ಕೆಲವು ವರ್ಷಗಳ ಕಾಲ ಬಳಸಬಹುದು 
 * ಮಿಡಿ ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಹಾಕಿ 2-3 ತಿಂಗಳು ಬಿಟ್ಟು ತಿನ್ನಲು ಶುರು ಮಾಡಿ. ಕಡಿ ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಹಾಕಿದ ಕೂಡಲೇ ಉಪಯೋಗಿಸಬಹುದು. 

Saturday, March 19, 2011

Cabbage Muthia

1 cup Wheat flour / Godhi Hudi
1/4 cup Semolina/ Bombay Rava / Fine Sooji / Sanna Sajjige
3 cups finely chopped Cabbage
4 - 5 Green Chillies (2 -3 for Batter , 2 for Seasoning)
5 - 6 tsp Oil (3 tsp for Batter, 1/2tsp for applying to the sides of cooker container, 2 for Seasoning)
1 tsp Lemon Juice
1 tsp Sugar
Big Pinch of Turmeric powder
Salt to taste
2 - 3 tsp dried Fenugreek leaves / Kasuri methi
5 - 6 strands of Coriander leaves
1 tsp Mustard seeds
1 tsp Sesame seeds
1/4 tsp Cumin seeds
7 - 8 Curry leaves
2 broken Red Chillies

Chop the cabbage and 2-3 green chillies into small pieces as shown in the picture below.

Put wheat flour, semolina, 3 tsp oil, salt, lemon juice, sugar, turmeric powder, dried fenugreek leaves, chopped cabbage, green chillies in a vessel and mix them well by adding sufficient amount of water as shown in the picture below.

Put 1/2 tsp oil in a pressure cooker container and spread it properly. Put the prepared muthia batter in the container as shown in the picture below.

Cover one plate, steam cook for about 10 mins in high flame and another 35-40 mins in medium/low flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 15 mins.

Take the muthia from pressure cooker container as shown in the picture below.

Cut the muthia into 1/2 inch thick and 1 inch long sized pieces as shown in the picture below.

Cut the green chillies into two halves. Chop the coriander leaves into small pieces.
Put mustard seeds, cumin seeds, sesame seeds, broken red chillies, oil in a pan/tava and heat. Once it starts spluttering, add curry leaves, green chillies and fry them for about 30 seconds.

Spread the seasoning evenly over the pan and place the muthia pieces as shown in the picture below.

Roast all the sides of muthia in medium/low flame for about 15 mins. Add chopped coriander leaves.

Mix them well and again roast all the sides of muthia for about 10-15 mins in medium/low flame. Transfer this to serving bowl and serve hot along with mint chutney. I tried this recipe from Manjula's Kitchen. Thanks Manjula for the recipe.

Saturday, March 12, 2011

Alasande Kalu Vade / Black Eyed Beans Vada

1.5 cups of Black Eyed Beans / Alasande Kalu
8-10 Green Chillies
1/2 inch sized Ginger
12-15 Curry leaves
1 medium sized Onion
12-15 Coriander leaves
1/4 cup Rice flour
Salt to taste

Soak black eyed beans in water for about 6-8 hrs. Wash them in water for about 2-3 times and keep them aside.

Grind green chillies, ginger, curry leaves, little amount of soaked black eyed beans into smooth paste without adding water. Grind remaining soaked black eyed beans coarsely without adding water.

Chop onion and coriander leaves into small pieces as shown in the picture below.

Add chopped ingredients to the vada batter and mix well. Add salt, rice flour and mix them well.

Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve around 20 Vadas. I tried this recipe from Sushma's Blog. Thanks Sushma for the recipe.

Saturday, March 5, 2011

Carrot Chutney

1 cup grated Carrot
1/2 medium sized Onion
1 large Tomato
1/4 cup grated Coconut
1 Garlic clove
1/4 inch sized Ginger
2 - 3 Red Chillies
1.5 tsp Bengal gram seeds
Salt to taste
4 - 5 Curry leaves
1/2 tsp Mustard seeds
Pinch of Asafetida powder
2-3 tsp Oil

Grate the carrot as shown in the picture below. Chop the onion, tomato, ginger, garlic into small pieces as shown in the picture below.

Put 1 tsp oil in a pan and heat. Add chopped ginger, garlic and fry them for about 1-2 mins. Add chopped onion and fry them for about 3-4 mins in medium flame. Add chopped tomatoes, carrot, salt and fry them for about 1 min. Cover the lid and cook them for about 8-10 mins in medium flame.
Dry roast the bengal gram seeds, red chillies in medium flame until they give nice aroma. Add grated coconut and fry them together for about 3-4 mins in medium flame as shown in the picture below.

Put this cooked mixture, dry roasted coconut in a mixer and grind them to smooth paste by adding sufficient amount of water. Put mustard seeds, 1 tsp oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to Chutney. Mix well before serving. It goes well with Dosa/Rotti/Chapathi. I tried this recipe from Sangeetha-Girish Blogspot. Thanks Sangeetha for the recipe.